Curried chicken pot pie

Ingredients

• 8 chicken breasts (boneless and skinless )
• 2 tbsp Garam Masala
• 2 tsp salt
• 1 onion (finely chopped)
• 2 celery spears (finely chopped )
• 2 carrots (peeled and chopped )
• 4 garlic cloves (crushed)
• 1 tbsp Garam Masala
• ½ tsp ground cardamom
• 1 tsp paprika
• ½ tsp ground cumin
• ½ tsp ground coriander
• 2 tbsp flour
• 2 cups chicken stock
• 1 cup cream
• 1-2 tsp lemon juice
• salt and pepper (to taste )
• 1 roll puff pastry (thawed )
• 1 egg (beaten)

Instructions

1. 1

   Preheat the oven to 180°C/350°F.

2. 2

   Season chicken breasts with Garam Masala and salt.

3. 3

   Fry in a hot pan for 3-4 minutes per side. I prefer to under-cook them just slightly as they will continue cooking during baking.

4. 4

   Remove the chicken breasts from the pan and set aside to rest.

5. 5

   In the same pan, add a splash of oil and cook the onion, celery and carrot until soft and lightly golden.

6. 6

   Add the garlic and spices and cook for 1 minute.

7. 7

   Sprinkle in the flour, stir to coat the vegetables then pour in the stock and cream.

8. 8

   Bring to a simmer and allow to cook until thickened.

9. 9

   Cube the chicken and stir into the sauce with the lemon juice then season to taste.

10. 10

    Top the pie with thawed puff pastry.

11. 11

    Brush with beaten egg then place in the oven.

12. 12

    Bake for 20-25 minutes until the pastry is golden and puffed.

13. 13

    Remove from the oven and serve.